Lemon Quinoa with Lentils and Tahini Basil Cream
02 February 2015
This recipe is vegan friendly and will satisfy just about any palette. The creaminess of the tahini basil cream coupled with lentils and quinoa makes for the perfect grain salad. A must try!
1 ½ cups Quinoa
1 ½ cups Green lentils
1 ½ cups Asparagus –
3 Zucchini – sliced in rounds
3 large Leeks - 1 large
4 Tbsp. Olive Oil
1 Tbsp. Tamari (A healthy wheat free soy sauce)
Juice of 2 lemons
1 tsp maple syrup/raw honey
Tahini Basil Cream
4 tbsp. tahini
1 tbsp. hummus (if store bought check ingredients)
1 large handful basil leaves
1 tbsp. Olive Oil
1 tbsp. apple cider vinegar
Juice of 1 lemon or Lime
2 tsp. xylitol/stevia or raw honey
Preheat oven to 180⁰C
Start by cooking the Quinoa & Lentils.
In two separate pans add the dry ingredients.
Then add 3 cups of water to the Quinoa and 5 cups of water to the green lentils.
Bring both to a boil, and reduce to a simmer.
They will both take between 15-20 minutes to cook.
If once they absorb all the water they are still not completely cooked, feel free to add a little more water.
Next slice zucchini and place on a roasting tray drizzled with olive.
Roast for around 20-25 minutes.
Remove hard ends off the asparagus and chop into chunks
Thinly slice leek.
Steam until perfectly soft!
Next make the Tahini cream by adding all ingredients to food processor and blend until smooth.
Mix dressing, by simply combining all ingredients together!
Place quinoa, lentils, asparagus, zucchini & leek into a serving bowl. Add the dressing and toss until completely coated. Serve hot, or cold - with a side of the Tahini-basil cream.
Yours in Health Always,